Last weekend our school district held a showcase for kids talented in the arts, music and drama and some of the parents were asked to bring food. It was a grey and drizzly day, so I put together a nice warm pot of soup after consulting the following cookbook:
New Recipes from the Moosewood Restaurant (Berkeley, CA: Ten Speed Press, 1987).
I did peel the potatoes and carrots, contrary to the recipe's instructions And I added some fresh thyme, which was still verdant and fresh in the garden with our mild autumn weather. I had a lot of positive comments and the triple batch of this soup all gone now, so this recipe is definitely a keeper, even though it's a bit of mess to clean up the food processor and inevitable slopping over that the pureeing entails.
Very Creamy Potato-Cheese Soup
3-4 Tbsp. butter
2 cups chopped onions
1 large garlic clove, minced
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock or water
1 tsp. dried dill (or 2 Tbsp. fresh dill)
4 oz. cream cheese
1-1/2 cups milk
1 cup grated sharp Cheddar cheese (3 oz.)
Salt and Pepper to taste
Chopped fresh parsley
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5-10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the Cheddar cheese and reheat gently.
Serve each cup or bowl garnished with chopped fresh parsley.